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Torrefacto
''Torrefacto'' refers to a particular process of roasting coffee beans, common in Spain, Paraguay, Portugal, Mexico, Costa Rica, Uruguay and Argentina. The process involves adding a certain amount of sugar during roasting in order to glaze the beans. By adding the additional sugar to the beans it increases the effects of the Maillard Reaction during the roasting process, thus giving the beans more of their distinct flavor. The glazed beans are then mixed with normal roasted beans. While originally a cheap way of preserving the coffee beans in the 1920s, due to the common use of low grade Robusta Coffee the process was also used to hide negative aroma and taste characteristics of the coffee. Another suggested reason for continued use of the technique has been maintenance of the aroma and taste of the coffee. The addition of sugar during the torrefacto roasting process increases the production of compounds with antioxidant properties. Both ground and brewed torrefacto coffee has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Roasting
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting. Coffee tends to be roasted close to where it will be consumed, as green coffee is more stable than roasted beans. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roasted coffee. The fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glaze Cooking Technique
Glaze or glazing may refer to: * Glaze (metallurgy), a layer of compacted sintered oxide formed on some metals * Glaze (cooking technique), a coating of a glossy, often sweet, mixture applied to food * Glaze (ice), a layer of ice caused by freezing rain * Glaze (painting technique), a layer of paint, thinned with a medium, so as to become somewhat transparent * Glaze (surname) * Glazing (window), a transparent part of a wall * Ceramic glaze, a vitreous coating to a ceramic material whose primary purposes are decoration or protection * ''Glazed'' (album), a 1993 album by the Canadian rock band Mystery Machine See also * Architectural glass, a building material typically used as transparent glazing material in the building envelope * Glazing agent, food additives that provide shiny appearance or protective coating to foods * Insulated glazing Insulating glass (IG) consists of two or more glass window panes separated by a space to reduce heat transfer across a part of the bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagi Cohen
Sagi ( he, שגיא) is an Israeli male given name, of Hebrew origin, meaning ''"great, elevated, sublime"''. People First name *Sagi Muki (born 1992), Israeli judoka * Sagi Hartov (born 1978), Israeli-British cellist *Sagi Strauss (born 1976), retired football player Surname * Gideon Sagi (born 1939), former member of Knesset * Teddy Sagi (born 1971), London-based Israeli billionaire businessman *Yehoshua Sagi (born 1933), former member of Knesset The Knesset ( he, הַכְּנֶסֶת ; "gathering" or "assembly") is the unicameral legislature of Israel. As the supreme state body, the Knesset is sovereign and thus has complete control of the entirety of the Israeli government (with ... * Uri Sagi (born 1943), retired IDF general Places * Sagi, Iran * Sagi, Pakistan See also * Japanese torpedo boat ''Sagi'', two Japanese warships * Chagi (Sagi), Indian surname * Sagittarius (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Preparation
Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time ( brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate). Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated bottle to maintain its temperature. In most areas, coffee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Extraction
Coffee extraction occurs when hot water is poured over coffee grounds, causing desirable compounds such as caffeine, carbohydrates, lipids, melanoidins and acids to be extracted from the grounds. The degree to which extraction occurs depends on a number of factors, such as water temperature, brewing time, grind fineness, and quantity of grounds. Definitions Brew ratio Brew ratio describes the ratio of coffee to water, by mass. Strength Also known as ''solubles concentration'', strength refers to the percentage of dissolved solids per unit of liquid in the final beverage. A higher concentration of solubles is associated with a stronger beverage, and lower concentration with a weaker, more "watery," beverage. Strength varies between coffee beverage types; for most it ranges from 1.15% and 1.35%. Ristretto, one of the strongest traditional coffee drinks, can contain up to 0.75 g of solubles per 15 gram serving (over 5% of total volume), making it more than four times as strong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espresso
Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans and roast degrees. Espresso is the most common way of making coffee in southern Europe, especially in Italy, France, Spain, and Portugal. It is also popular in Switzerland, Croatia, Bosnia and Herzegovina, Bulgaria, Greece, South Africa, the United Kingdom, the United States, Canada, Australia and New Zealand. Espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. This is due to the higher concentration of suspended and dissolved solids, and the ''crema'' on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso has more caffeine per unit volume than most coff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxygen Radical Absorbance Capacity
Oxygen radical absorbance capacity (ORAC) was a method of measuring antioxidant capacities in biological samples ''in vitro''. Because no physiological proof ''in vivo'' existed in support of the free-radical theory or that ORAC provided information relevant to biological antioxidant potential, it was withdrawn in 2012. Various foods were tested using this method, with certain spices, berries and legumes rated highly in extensive tables once published by the United States Department of Agriculture (USDA). Alternative measurements include the Folin-Ciocalteu reagent, and the Trolox equivalent antioxidant capacity assay. Method The assay measures the oxidative degradation of the fluorescent molecule (either beta-phycoerythrin or fluorescein) after being mixed with free radical generators such as azo-initiator compounds. Azo-initiators are considered to produce the peroxyl radical by heating, which damages the fluorescent molecule, resulting in the loss of fluorescence. Antioxida ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidant
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricants, to prevent oxidation, and to foods to prevent spoilage, in particular the rancidification of oils and fats. In cells, antioxidants such as glutathione, mycothiol or bacillithiol, and enzyme systems like superoxide dismutase, can prevent damage from oxidative stress. The only dietary antioxidants are vitamins A, C, and E, but the term ''antioxidant'' has also been applied to numerous other dietary compounds that only have antioxidant properties in vitro, with little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants have not been shown to maintain health or prevent disease in humans. History As part of their adaptation from marine life, terrestrial plants began producing non-marine anti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Bean
A coffee bean is a seed of the '' Coffea'' plant and the source for coffee. It is the pip inside the red or purple fruit often referred to as a coffee cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans are not technically beans, they are referred to as such because of their resemblance to true beans. The fruits; cherries or berries, most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This is called a " peaberry". The peaberry occurs only between 10% and 15% of the time, and it is a fairly common (yet scientifically unproven) belief that they have more flavour than normal coffee beans. Like Brazil nuts (a seed) and white rice, coffee beans consist mostly of endosperm. The two most economically important varieties of coffee plant are the Arabica and the Robusta; approximately 60% of the coffee produced worldwide is Arabica a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Bean Storage
Coffee bean storage is a broad term describing the packaging and preservation of coffee beans throughout the process from harvesting to brewing. Although the term is applicable to many phases of this process, it is typically applied to ideal home storage for maximum consumer coffee enjoyment. Green coffee After the cherries are put through the pulper and the seeds have been soaked, they are set out to sun-dry for a period of one week. The beans are periodically raked to ensure even drying. Once dried, the beans will form a thin, paper-like shell called parchment. Once formed, the parchment will increase the beans’ storage life considerably. When the beans are ready, the parchment is removed, and the beans are graded and sorted according to size, weight, and defects. The sorted beans are then stored in 60 or 70 kg sacks called sisal bags that help the beans retain moisture for a longer period of time., "Hollandbymail.com", retrieved 2/2011 The storage time cannot exc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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